Before tasting this recipe (made wonderfully by my hubby’s family many times while we were courting) I hadn’t especially liked Mac and Cheese. But this recipe changed that! 🙂 Now, I try to keep this on the menu fairly often. Simple to make and good too. 🙂
Okay, here you go!
#1 – Cook a box of elbow macaroni noodles and do not overcook them (can put a little oil and salt in the water while you cook them) and set them aside.
(I use whole wheat pasta and it tastes great.)
#2 – Combine the following ingredients in a small pan and warm them:
1 10 oz. can of cream of mushroom soup
1/2 can of milk (fill the mushroom soup can half full)
2 tablespoons butter
1/2 teaspoon garlic powder (I leave this out because I’m not overly fond of garlic, but it’s pretty good with that too)
Black pepper to taste
#3 – Cut a block of Sharp Cheddar Cheese up into 1/8 inch wide slices. (I can’t remember the oz. but it’s the smallest block they sell in the grocery stores.)
#4 – Put one third noodles in a buttered dish.
#5 – Lay slices of cheese across the top of the noodles.
#6 – Layer more noodles and then cheese.
#7 – Pour some of the soup over the noodles and cheese.
#8 – Layer more noodles, cheese, and soup.
#9 – Sprinkle paprika over the top of the noodles.
#10 – Bake at 350 degrees until it bubbles and the top turns a nice golden brown color (estimating around 25 to 30 minutes, but unsure). (If you like the top kinda crunchy-my hubby does-leave it in till the top gets kinda crusty).
Enjoy! And let me know what you think!